Eatwell Everyday: Week Menu b

Grilled chicken and vegetable skewers with sweet chilli stir fry noodles

2 medium sized chicken breasts

1 pepper

1 onion

4 mushrooms

300 g of straight to pan egg noodles

4 tablespoons of green beans – these can be fresh, frozen or tinned in water

1 small bag of bean sprouts

1 small jar or sachet (180 g) of sweet chilli sauce - check the labels to choose the best option

1 tsp. of oil

Chop up chicken, peppers and onions into chunks. Cut mushrooms in half.
Partially cook the chicken until all surfaces are white before skewering with the peppers, onions and mushrooms.
Cook under the grill, ensuring chicken is fully cooked and vegetables are tender.
While the kebabs are cooking, cook the bean sprouts and green beans with the noodles and cook through with the sauce.